- Soak the mixed seafood in water for 10 minutes to defrost.
- Boil pasta for 2 servings in salted water (0.5 tbsp of salt) for 7 minutes, then set aside.
- Heat olive oil in a pan and sauté minced garlic, green onion, garlic, onion (sliced), and red pepper powder.
- Add the defrosted mixed seafood and stir-fry together.
- When the onions turn slightly translucent, add 200g of tomato sauce, 600ml of water, 2 tbsp of soy sauce, 1 tbsp of oyster sauce, and 1 tbsp of gochujang (Korean red chili paste), stir well.
- Add the cooked pasta along with 1 ladle of pasta water and mix well.
- Add 5 chopped green chili peppers and a pinch of black pepper, then let it simmer for another 1–2 minutes.
